Savory cannelés

Savory version of the French cannelés, these little bites with honey and goat cheese keep all the interest in savory version: mixing textures! Crunchy outside and soft in the inside, this is too good!!

You may have already tasted the famous French cannelés from the city of Bordeaux, perfumed with rum and vanilla. But have you ever tasted the savory ones?

Ingredients for about 50 mini cannelés:

50 cl of milk

100g of flour

60 g of butter

1 whole egg + 1 yellow

150 g of goat cheese

Liquid honey

Salt and pepper

Preparation of the savory French cannelés

Preheat your oven to 410 ° F.

Boil the milk and butter. Mix them (in several times) with the sifted flour.

Add the beaten eggs then salt and pepper. You have to get a homogeneous paste.

We use a silicone mold. This is the best for baking these little savory bites. It avoids brushing the inside of the molds with melted butter and then return them on absorbent paper so that the butter does not stay at the bottom …. Long story short, it saves a lot of time!

Let’s go back to our recipe:

Pour the dough into the mini molds using a tablespoon. Stop at 3/4 and then add a small piece of goat in each of them and a hint of honey.

Bake for 30 to 40 minutes.

The baking of these savory cannelés is delicate: they must be well browned so that the crust is crunchy … but the interior must remain soft!

Wait 5 minutes before unmolding (if you can not do it, they are not baked enough), let cool and do not delay to eat them because the next day they will be soft.